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Coconut Matcha Blueberry Popsicles

Tuesday, July 14, 2015

Technically, this year should mark year 4 of the Summer of the Popsicle, but once again, time has gotten away from me. I meant to get it going again, but here it is July and I haven't sent out any invites. That doesn't mean that I haven't shared any popsicle recipes this year. On the contrary, I've already shared three (not including this one), and I have another one coming up in the next week or two—so I'm not a total slacker. I just never officially dubbed it "Summer of the Popsicle 4".

However, I am joining in the third edition of Popsicle Week hosted by Wit & Vinegar, so that's just as awesome. Maybe more so, because it took no organizing on my part. Yay me! Maybe I'll take a cue from Billy and do a 1-week SOTP intensive before summer ends...we'll see.

In honor of Popsicle Week, I am sharing a tri-color, tri-flavor ice pop. Layer number one is actually my all-time favorite homemade popsicle, toasted coconut. Unfortunately for my thighs, I can never eat enough. The second layer is a creamy Matcha layer (which is intentionally the largest layer, since it's the flavor I was leaning towards trying in a popsicle), and layer number three is honey-sweetened blueberries with a touch of cream. Together, they form one amazing frozen treat!

If you're as much of a popsicle fiend as I am, you won't want to miss this week of frozen madness! Last I heard, there were 100 bloggers participating, give or take. Check out the Wit & Vinegar's Popsicle Week page for daily updates.

Coconut, Matcha and Blueberry Popsicles

Cool, creamy layers of toasted coconut and matcha with a fruity blueberry layer make these layered popsicles impossible to resist!

Place coconut milk, sweetened condensed milk, 2/3 cup of the half-and-half, salt, and vanilla in blender and blend until smooth. Pour 1/3 of the mixture (about 1 1/4 cups) into small bowl or glass measuring cup with spout; mix in the toasted coconut.

Add the matcha to the remaining 2/3 of the mixture (about 2 1/2 cups) still in the blender and puree until smooth. Pour into a bowl or glass measuring cup with spout.

Rinse out the blender, then put the blueberries, honey simple syrup, and remaining 3 tablespoons half-and-half into it and puree until smooth. Pass through a fine wire-mesh strainer into a third bowl.

You now have your 3 layers.

Fill the tip of your molds 1/4 of the way up with the coconut mixture. Freeze until solid, 60-90 minutes.

Now pour the matcha mixture in until the molds are almost 3/4 of the way full. Place back in freezer for 45 minutes, or until slushy, then slide in the popsicles sticks and continue to freeze until that layer is solid, another 45-75 minutes.

Top them up with the blueberry mixture, then freeze until solid, another 90-120 minutes.

Notes:

If you have three measuring cups with spouts, those are the easiest vessels for pouring, so put your mixture into those. If you don't, you can use glasses or bowls. Try using a small ladle (like a gravy ladle that comes with a set of silverware) or even a baster to add the layers to the popsicle molds.

Keep the extra liquid layer(s) in the fridge while you're waiting for the one(s) before them to freeze.

Find more fantastic popsicle recipes and inspiration on the official Popsicle Week Pinterest board and on my Popsicle, Ice Pop, and Paleta Pinterest board!

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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